Carol A. Granger - Almond Cupcakes



Fantastic guest recipe from registered nutritional therapist and herbalist Carol A. Granger. A delicious, gluten free, nutritious cupcake recipe packed full of flavour.
A great alternative to gluten/wheat product and sweetened naturally with inulin, which is a non-digestible fibre. Easy to get hold of in all good health shops. Perfect for lunches, picnics or as an after school energy boost.

Note, when introducing inulin into your diet, do so gradually, as it is a prebiotic food which feeds the beneficial microbes in the intestine. If you take a large amount in the beginning it may have laxative effects.

By Carol A. Granger
Prep time: 15 minutes Cook time: 15-18 minutes Makes: 12


  1. Preheat the oven to 180°C.
  2. Combine the almond flour, butter, vanilla essence and eggs until smooth, gradually add the inulin and mix in gently.
  3. Stir in lemon zest, coconut or cocoa add a tablespoon of water if needed to loosen the batter.
  4. Divide the mixture into cupcake cases in a cake tray.
  5. Cook in pre-heated oven at 180°C for 15-18 minutes.
  6. Combine the coconut cream and cocoa. Leave in the fridge to set and then pipe onto the cupcakes when cool.
  7. Sprinkle with coconut and fresh berries.